It shall be this one's duty to offer recipes and menus. These will be easy to follow, and tested to be good enough that a slave would allow his Master to serve it to Master's Guests and reflect only the best of his Master.
For far worse than Master's anger is Master's disappointment.

Saturday, February 6, 2016

Dr. Salisbury's Steak

This
classic of American culinary arts was

invented by an American
physician, Dr. James

Salisbury (1823–1905). He believed that beef
was

excellent defense against many different physical

problems. He
suggested that his “salisbury steak”

should be eaten three times
a day, with lots of

water to cleanse the digestive system.
Introduced

in 1888, his creation was either deep fat fired or

boiled! It had nothing to do with Salisbury

England as most people
believe. I believe this

method produces a much better tasting meal
than

a boiled burger would provide.

The
term "Salisbury steak" has been in use in the

United
States since before the turn of the century.

It is traditionally
served with gravy and mashed

potatoes or noodles. Grillsteaks are a
similar

product sold in the UK.

Ingredients:

1
lbs ground beef

1
onion

½
cup cracker crumbs (about ½ of a sleeve

crushed by handfuls)

½
teaspoon of Garlic Powder

1 egg

1
tbs Worcestershire
Sauce

1
pkg fresh mushrooms, rinsed

Directions:

Pre
heat oven
to 350

Chop
the onion, rinse & drain the

mushrooms.

Make
hamburger patties using ground beef,

bread or cracker crumbs, egg.

Fry
or grill until patties are browned
on both

sides. About4
minutes
each side.

Spray
a 9
x 13 pan
with nonstick and lay

browned patties in the pan lightly cover with

foil.

Gravy
Ingredients:

¼
lb pork bulk sausage (maple flavor)

2
tablespoons butter

1⁄4
cup all-purpose flour

3
cups beef stock

3
oz softened cream cheese.

Put
the sausage in the still warm pan. As the

sausage cooks, crumble
into small pieces

using a fork. Add chopped onion. After 8

minutes,
Add the butter then stir in the

flour. Stirring it in slowly with a
whisk. Stir

constantly and cook the mixture until the

flour is
slightly browned (about 3-4

minutes).
The mixture should smell nutty,

not burned.Add in the beef stock,
stirring

constantly with a whisk until the gravy comes

to a boil.

Dot with dabs of cream cheese
and the

sliced mushrooms. Cover
the patties with the

gravy mixture. Cover with foil.

Bake
at 350
degrees
for 30
- 40 minutes.

This
step plumps up the “steaks” and makes

them so juicy!

Serve
with mashed potatoes and a nice mix

of green vegetables.

This
traditional classic will always please those seeking a great home
cooked comfort meal! The unexpected hint of maple from the sausage
really makes this dish special!